Brined and Smoked Bone-in Chicken Breasts
Ingredients
- 6 bone-in
skin-on, split chicken breasts
- 1 gallon + 2 cups filtered water
- 1 cup coarse sea salt
- 1/2 cup brown sugar
- 1 orange sliced thinly
- 2 tsps whole peppercorns
- 3 bay leaves
- 3 TBS paprika
- 1-1/2 TBS garlic powder
- 1-1/2 TBS onion powder
- 2 tsps freshly ground black pepper
- 2 tsps lemon zest
- Water and orange slices for the smoker
- Hickory or mesquite wood chips
Directions
- 1
In a large glass or plastic container, add the water, salt, and sugar. Stir until the salt and sugar are dissolved. Add the orange slices, peppercorns, and bay leaves. Submerge the chicken breasts in the brine. Cover the container with a lid or plastic wrap. Place the container in the refrigerator or inside a cooler with ice. Allow the chicken to brine for 2 to 4 hours.
- 2
In a small bowl, whisk together the paprika, onion powder, garlic powder, pepper, and lemon zest. Cover and set aside.
- 3
Remove a rack from your Masterbuilt Smoker. Take the chicken out of the brine and carefully rinse it well under cold running water. Pat the chicken dry with paper towels. Rub the chicken breasts all over with the dry spice mixture. Place them on the rack with the skin side facing up. Allow them to come to room temperature for approximately 30 minutes.
- 4
Prepare the smoker by filling the bowl with water and orange slices. Fill the tray with wood chips. Preheat the smoker with the vent open to 250°F.
- 5
Place the rack with the seasoned chicken breasts inside the smoker and close the door. Smoke for approximately 1-1/2 to 2 hours. At 1-1/2 hours, check the internal temperature of the meat with a digital meat thermometer. You are looking for between 160 and 165°F. You also want the skin to be browned. Continue cooking until the meat comes to the desired temperature. Check the wood chips and water every 45 minutes and replenish as needed.
- 6
Remove the smoked chicken to a clean cutting board. Cover it loosely with foil and allow the chicken to rest for at least 10 minutes before slicing and serving.
- 7
With a sharp knife remove the breast meat from the bone. Slice the breast into 1/4 inch thick portions. Place on a platter and serve with an herbed potato salad. (A recipe follows).
Brined and Smoked Bone-in Chicken Breasts
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About this Recipe
Craving incredibly tender, juicy chicken bursting with smoky flavor? This Brined and Smoked Bone-in Chicken Breasts recipe transforms ordinary chicken into an extraordinary meal, perfect for weekend gatherings or a satisfying weeknight dinner.
Why This Smoked Chicken Works
The secret to this recipe's success lies in its thoughtful approach, starting with a robust brine. Infused with coarse sea salt, brown sugar, fragrant orange slices, whole peppercorns, and bay leaves, the brine penetrates the chicken, ensuring deep seasoning and unmatched juiciness. Following the brine, a balanced spice rub featuring paprika, garlic powder, onion powder, fresh black pepper, and bright lemon zest creates a flavorful crust that perfectly complements the aromatic smoke from hickory or mesquite wood chips. The bone-in cut of chicken further aids in retaining moisture, resulting in a remarkably tender bite every time.
What to Expect
Prepare for a feast for the senses. You'll bite into incredibly moist, succulent chicken with a beautifully bronzed, flavorful skin. Each piece offers a harmonious blend of savory, slightly sweet, and tangy notes from the brine and spice rub, all underscored by a rich, earthy smokiness. The subtle citrus aroma from the orange in the brine and smoker adds a bright counterpoint, making for a truly complex and satisfying flavor profile. This slow-smoked chicken delivers an authentic BBQ experience right to your table, requiring patience but rewarding it with unparalleled flavor.
Customization & Variations
While this recipe shines with bone-in chicken breasts, it's also excellent when made with bone-in chicken thighs, offering another fantastic option for juicy, flavorful results. Feel free to adjust the balance of spices in the rub to your preference; you might add a touch more paprika for color or garlic powder for a bolder aromatic kick. For smoking, the recipe suggests classic hickory or mesquite wood chips, known for their robust, intense smoky flavors that pair beautifully with chicken.
Serving & Context
This Brined and Smoked Bone-in Chicken Breasts recipe is ideal for a hearty family meal, a backyard barbecue, or a special weekend dinner. Serve it alongside your favorite grilled vegetables, creamy coleslaw, or a fresh potato salad for a complete, satisfying meal that everyone will love.